Badam Khuskhus Halwa With Kesar Rabdi Recipe

Cooking Directions

• STEP 1.Soak almonds and poppy seeds in water for a few hours, then grind them into a fine paste.
• STEP 2.Heat ghee in a pan and add the almond-poppy seed paste. Cook on low heat until it thickens.
• STEP 3.Add sugar and continue cooking until the mixture leaves the sides of the pan.
• STEP 4.In a separate pan, heat milk and add saffron strands. Cook until the milk thickens to a rabdi consistency.
• STEP 5.Serve the badam khuskhus halwa hot, topped with the kesar rabdi.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to soak the almonds and poppy seeds for a few hours to soften them before grinding.
• Stir the halwa continuously while cooking to prevent it from sticking to the pan.
• You can adjust the amount of sugar according to your taste preference.
• For a richer flavor, you can add a pinch of cardamom powder to the halwa.
• Garnish the halwa with chopped almonds and pistachios for added texture and visual appeal.

Storage and Serving

• Serve the badam khuskhus halwa hot, topped with the kesar rabdi.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the halwa before serving, either in the microwave or on the stovetop.
• You can also enjoy the halwa cold as a chilled dessert.